Red beans & rice

 
                              Red Beans & Rice
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Low Fat                          Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  pound         Kidney beans
      1/2  pound         Pinto beans
    4      cups          Water
    4      cups          Chicken broth
    2                    Garlic cloves
    2                    Bay leaves
   16      ounces        Tomatoes -- canned -- pureed
    4      ounces        Pimientos -- drained
    1      large         Green pepper -- chopped
    1      large         Red pepper -- chopped
    1      large         Onion -- chopped
    1      cup           Celery -- chopped
    4      ounces        Green chiles
      1/4  cup           Fresh parsley
      1/4  teaspoon      Red pepper flakes
      1/4  teaspoon      Cumin
      1/4  teaspoon      Hot pepper sauce
    1      teaspoon      Hot pepper sauce
    1      teaspoon      Paprika
    1      teaspoon      Salt
    1      tablespoon    Cider vinegar
 
 Rinse beans.  Place in a Dutch oven with water.  Bring to a boil, simmer 2 min.
 Remove from heat.  Cover & let stand 1 hour.  Drain & rinse beans.
 
   Return beans to Dutch oven with broth, garlic & bay leaves.  Bring to a
 boil.	Reduce heat; cover & simmer 1 1/4 hours.
 
   Stir in remaining ingredients.  Cover & simmer 1 hour or until bean &
 vegetables are tender & gravy is thick.  Remove bay leaves Serving Ideas :
 Serve with rice & cornbread.
 
   NOTES : Vegetable broth can be used instead of chicken. The red pepper
 flakes, cumin & hot pepper sauce can be increased to 1/2 tsp if you want
 it spicy.
 
  Fat - 1.5 g (7.2%)   Sodium - 829 mg 
   Recipe by: A taste of Home Magazine Converted to MM by Donna Webster	  
 Donna@webster.post.demon.co.uk
 
 
 
 
 
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